3 tbsp unsalted, melted butter, coconut oil or ghee
⅓ cup maple or honey
1 tbsp vanilla extract
2 tbsp ground cinnamon
2 tbsp coconut palm sugar
Instructions
Preheat oven to 350F.
Whisk together the almond flour, coconut flour, baking soda and salt in a bowl.
In a separate bowl, cream the butter, honey and vanilla.
Add the flour mixture to the butter mixture and blend well.
Line baking sheet with a nonstick surface like parchment paper.
Blend the ground cinnamon and sugar together in a shallow bowl or plate. Using the palms of your hands, roll a tbsp or so of dough into a ball. Roll the dough ball in the cinnamon mixture to fully coat. Place the dough balls on the cookie sheet, spaced about an inch apart and flatten with the underside of a jar or glass or the palm of your hand.
Bake the cookies for 8 to 10 minutes. Cool for at least 10 minutes.
Store in a sealed container at room temperature for a few days or in the freezer for a few months.
Recipe by Stir It Up! at https://stiritup.me/mmmm-snickerdrooles/